Slow-Roasted Leg of Lamb

[Music] [Applause] [Music] what's up guys welcome back I'm Lorena from green healthy cooking and today today I am going to show you the most amazing recipe on green healthy cooking forget about the turkey for Christmas Thanksgiving and all that make a snow roasted leg of lamb so the actual work time is minimal it takes 15 minutes to prep everything put it in the oven for ten thousand million hours and then you flip it and then you put it back in the oven and then you make the gravy and that's it so actual work time you're maybe going to need 25 minutes tops okay so first things first you have to have two small onions or quarter one large onion you don't need to peel it maybe just peel the first little layer or give it a quick rinse cut it with the skin on then take a whole bulb of garlic and slice it horizontally again no need to peel anything leave the peel on and the papery stuff and everything all of it leave it on cut it horizontally and now we're just going to add that horizontally sliced garlic that chopped up onion into a medium-sized baking dish we're also going to add two sprigs of rosemary two stalks of celery and one carrot again no need to peel just give it a quick scrub add that all to the bottom kind of in the center of your baking dish and then grab your boneless a lamb leg yes I prefer boneless because we're really going to spread it and it takes a little less time to roast so I'm using a boneless a leg of lamb it's about 4 and 1/2 pounds and I'm going to put the fatty part on top because I'm going to season it generously with sea salt and pepper on that side and then I'm going to flip it because the fatty part is the one that's going to sit in the liquid later on so then you sprinkle some sea salt and pepper on this other side now we're going to add the liquid that we're going to be cooking everything in which is 4 cups of beef bone broth either make your own or buy store-bought both are fine then add a cup of red wine now I urge you not to use the cheapest wine don't use those cart wines you know those that come like in a tetra pack don't use super cheap yaku wine it doesn't have to be the most expensive but you have to like the taste of the wine itself and don't worry this recipe is absolutely suitable for children all the alcohol in the wine will evaporate during the cooking process so it's child friendly no problem but the wine gets the gravy and amazing amazing flavor so add about a cup of some sort of red wine that you like then use about a tablespoon of olive oil and drizzle that on top because remember the fatty part is at the bottom we don't want the top part to dry out so it use about a tablespoon of olive oil I use your hand to a smaller area at all place something on top of your baking dish now I have two baking dishes that exactly the same size so I'm lucky I don't need to use aluminum foil I can just flip over the other baking dish put it on top but if you don't have one like this then you can just use aluminum foil ten to your leg of lamb and make sure that you press it on the sides so you get a fairly tight seal it doesn't have to be super mega tight but a good tight seal and then we're going to place this in the 325 degree preheated oven for four hours yes we went to slow roast so it becomes fall apart tender so you place that in the oven for four hours and after the four hours you're going to take it out of the oven remove the baking dish or aluminum foil or whatever you use and then use some tongs and maybe a spatula or something and flip the leg of lamb since there is no bone in there it can attach to so it will pretty much fall apart it's fine don't worry just use your tongues and your spatula do the best job you can flip the whole piece of meat and then return it into the oven for 40 minutes uncovered so this time we're going to put it in uncovered so it gets nice and brown on top and after the 40 minutes it's almost time to eat so you're going to remove it from the oven take your lamb and you're going to want to keep it warm so what I like to do is I use a large pan that has a lid on it so I've put that in the pan but you can also use a serving platter and again tented with the same aluminum foil you've been using for cooking maybe and now we're going to prepare the gravy so to prepare the gravy you're going to want to first strain all the liquid because we don't want any of the vegetables and the skin of the onion or this or the papery skin of the garlic we just want the pure liquid so we're going to strain it through a colander and then if you have two options you can either use a spoon to kind of ladle out the fat that will rise to the top or you can use a fat separator this tool has come in so handy in my cooking life I highly recommend it it's not expensive at all get a fat separator that has the spout at the bottom because as I said all the fat floats to the top so you can pour it into there and then start pouring into a pan where we're going to prepare the gravy and the fat will keep floating at the top and right before you reach the fat you stop pouring and you leave the fat out now the reason you want to remove the fat even when you're not concerned about calories is flavor a gravy that has a lot of fat in it just tastes oily and doesn't have the depth of the delicious regular gravy that you would get in a five-star restaurant now that you have all your fat less liquid in a large pan you're going to want to add a cornstarch slurry I've tried this recipe with a flower but it takes forever to thicken and we don't want our lab to get cold and we're want to eat right so I recommend food celery I know cornstarch is highly processed but it's so little and it's only the gravy so I think we're gonna be fine this time so at about two tablespoons of cornstarch to a small bowl add a little bit of cold water about two to three tablespoons and then use a little spoon and stir it stir and stir and stir until all the corn starch is dissolved in the water and then add that to your gravy and immediately whisk because otherwise clumps wolf form so what you whisk it all in and then you turn on your burner you don't want super boiling hot sauce and then add the corn starch layer because it'll become just a clump so you first add it and then turn on the stovetop medium heat so you really get it to a nice boil and you want to constantly stir stir stir stir stir stir all the time so you notice right away when you reach the consistency that you like if for some reason you've got distracted and it's too thick don't worry just add a little bit of water whisk it quickly again once it has the consistency that you like you immediately remove it from the heat and pour it into a way you're going to be serving the gravy in because you don't want it to continue cooking with the heat off of the pan so now it's time to serve serve your meat on a nice platter it's butter it's literally it falls apart you can use a fork just one fork one hand and it just completely falls apart pour your gravy over it and enjoy it's so so yummy I hope you give this recipe a try if you do don't forget to snap a picture now this time it's really important I want to see your legs of lamp I want to see your faces when you're eating them so yummy and if you've enjoyed this recipe I have a super amazing dessert for you bye

Channel: Green Healthy Cooking

Views: 30,203

Rating: 4.7829456 out of 5

Keywords: leg of lamb, lamb leg, slow-roasted leg of lamb, slow-roasted lamb leg, lamb recipe, roast recipe, sunday roast, how to cook lamb, how to cook a leg of lamb, shredded lamb, fall-apart tender lamb

Id: iNvJcb2PONQ

Length: 8min 29sec (509 seconds)

Published: Wed Dec 18 2019